Gastronomy – How we create the taste of the times

In the restaurant, everything no longer revolves around the plate. You have to reckon with the place, the decor and the social networks. Dive into the kitchens of success.

Through Gilles Denis

The batch cooking of the great chefs

For the start of 2020, Le Point is devoting a special issue to batch cooking. This new concept from Anglo-Saxon countries consists of preparing a large number of ingredients and dishes in advance on weekends to save time during your weekday dinners.



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